For pastry: In a large bowl, beat together cream cheese and butter until smooth.,Gradually beat in flour and salt.,______,Knead by hand.,Cover with plastic wrap and chill for 3 hours.,For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown.,Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.,Let filling cool.,Preheat the oven to 450 degrees.,On a lightly floured surface, roll out pastry until it is 1/8 inch thick.,Using a 3 inch cutter, cut out as many pastry circles as possible.,Place 1 tsp filling on one half of each pastry circle.,Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.,Place on an ungreased baking sheet and seal the edges of the pastry with a fork.,Brush tops with the egg and prick a small vent in each.,Bake for 10-12 minutes until golden brown.,Serve warm with salsa for dipping.,To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.,To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.